Free Range 3 Bird Boneless Roll – Turkey, Chicken, Duck (Gourmet Calabrese Stuffing)

Free Range

Gluten Free

Description

An unforgettable centrepiece for your festive table. Our 3 Bird Boneless Roll layers tender turkey, juicy chicken, and rich duck, all expertly rolled and filled with a house-made Mediterranean stuffing. Crafted from gluten-free breadcrumbs, fresh parsley, semi sun-dried tomatoes, and creamy mozzarella cheese, every bite is bursting with flavour.

Weighing approximately 5kg, this roll comes frozen and will need at least 3 full days in the fridge to thaw before cooking. Once cooked, it will slightly reduce in weight due to moisture loss, you can expect it to generously serve around 20–22 people at 200g per serve. Easy to carve, impressive to serve, and perfect for feeding a crowd, this premium roast is a true showstopper.

Price

$250.00

Sale Sold out

Weight

Approx 5kg

Quantity

Optional Add - Ons

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

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Cooking Guide

Free Range Rolled 3-Bird Turducken (Turkey, Duck & Chicken)

10 min | Cook: ~4 hrs | Serves 6–8

01 Preheat & Prepare 02 Set Up Roasting Tray 03 Roast 04 Check Temperature 05 Rest & Serve

Preheat oven to 180°C. Keep the turducken in its oven-safe netting. Rub the skin with olive oil, butter, and salt.

Place in a roasting tray. Pour in 2 cups chicken stock and 1 cup white wine. Cover with baking paper and foil to protect the skin.

Cook for 45 minutes per kilogram (~3 hrs covered, 1 hr uncovered). Keep foil on for the first half, then remove and baste with pan juices or melted butter.

Use a meat thermometer — the thickest part of the breast should reach 70°C.

Let rest for 20 minutes before carving to retain juices. Serve with your favourite sides.

Tip: If frozen, defrost in the fridge 2–3 days before cooking.